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cheese fondue

Cheese fondue

CHeese fondue is something to please almost anyone. it is easy to make and delicious comfort food anytime.

Course Appetizer, Main Course
Cuisine Swiss
Keyword basque cheesecake, fondue
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1/3 pound Emmentaler Swiss, Jarlsberg, shredded
  • 1/3 pound Gruyere Compté, Gouda or even a good farmhouse cheddar, shredded
  • 1/3 pound Jack Havarti, shredded
  • 2 tablespoons cornstarch
  • 1 cup dry white wine a good Chardonnay works great
  • pinch of ground nutmeg freshly ground if possible
  • Pinch of ground pepper white if you have it
  • Pinch of garlic powder
  • 1 tablespoon brandy optional

Cubes of crusty bread or bite-sized pieces of vegetables such as broccoli, carrots, cauliflower, and mushrooms (cut in half or quartered.) Other fun dippers include roasted baby potatoes, little cocktail wieners, wedges of apples, and even little dill pickles.

Instructions

  1. Toss the shredded cheese with the cornstarch, nutmeg, pepper, and the garlic powder. This can be done a day or two ahead and kept in the fridge until ready to make the fondue.
  2. In a saucepan, bring the wine to a simmer and slowly add the cheese mixture, a handful at a time, stirring until it melts before adding more and is hot.
  3. Once all the cheese has melted, and the mixture is hot but not boiling, stir in the optional brandy. You never want it to come to a boil as the cheese will split.
  4. Take off the heat and put it into a fondue pot (candle or electric) or a slow cooker. You can also use a heat-resistant bowl in a pinch, but you will have to rewarm the fondue occasionally to keep warm.
  5. Serve with bread and vegetables or other dippers. And dip with forks or skewers.
  6. Depending on your party's size, you can double or triple this recipe.